不同酸法制备木薯抗性淀粉的比较

Comparison of Cassava resistant starch made by different kinds of acid on properties

以木薯原淀粉为原料,用柠檬酸、乳酸和磷酸分别制备RS3型抗性淀粉,对样品的抗性淀粉含量、直链淀粉含量、冻融稳定性、持水性进行测定并与同pH下盐酸法制备的样品之间进行比较。柠檬酸法、乳酸法和磷酸法制备的样品抗性淀粉含量的最大值分别为9.96%,10.09%和15.9%;得到直链淀粉含量的最大值分别为26.58%,26.43%和21.01%。柠檬酸法和乳酸法的样品抗性淀粉含量低于磷酸法,性质较为相似。柠檬酸和磷酸体系酸度高的样品冻融稳定性和持水性都降低。乳酸体系酸度的增高可以明显增加样品的冻融稳定性,最高值为36.16。制备pH对样品性质的影响趋势相似,但是酸的种类不同会使性质的水平存在差异。

With cassava starch as raw materials,groups of resistant starch of RS3 type were separately prepared by citric acid,lactic acid or phosphate acid,and the output of resistant starch, amylose content,freeze-thaw stability and water-holding capacity of them were determined and compared with the samples made by hydrochloric acid. The highest output of resistant starch ratios made by citric acid, lactic acid, and phosphate acid were 9.96%, 10.09% ,and 15.9% ,while the highest amylose contents were 26.58% ,26.43%, and 21.01%.The output of resistant starch of the citric- acid- group and the lactic- acid- group were lower than the phosphate- acid- group, and having similar properties, but with lower freeze-thaw stability and water-holding capacity.The addition of lactic acid might have an improvement in freeze-thaw stability to 36.16. The trends of the influence by the pH in preparation on the properties of the samples were similar,while the differences were caused by the varieties of the acids.